The fourth cup was Mai-bijin from Fukui.
I knew that it had a strong rice flavor and was suitable for warming up, but when I tried it cold, it was a light and tart sake that was delicious. 🙆♂️
🍶🌾
Mai-Bijin MYVY
The other bottle my husband bought me on a business trip to Fukui 🚄✨.
I've been wanting to try MYVY again!
It's still good!
Syrup, caramel, honey, that kind of thing! I'll have to try it again 🍯.
At Izakaya
This was the first one of the day, and the owner paired it with the food.
It was described as "out of the ordinary," but it was delicious, and while it did have some sourness to it, I liked the taste.
🍶🌾
Mai-Bijin SanQ Yamahai Junmai Nigori Nama-Shu
My husband bought this for me on a business trip to Fukui 🚄✨.
Sourness! 🤩 No sweetness, but more like umami.
Sour! Dry! It's not sweet, but it's more like a mild taste.
It seems to be similar to one of Terada Honke's!
At standing drinking CHUIN in the past days.
(This is a staggered post.)
I still can't help but drink when I have this 😄
It is sanQ of Mai-Bijin!
With gratitude for the acid, I'll take it 🍶.
By the way, the acidity of this season's sanQ is 7.5😳.
Average sake acidity is 1.3-1.5 😁.
Appearance is a slightly pale yellow-green.
Aromas of herbs and cypress with a hint of acidity.
When I first take a sip, I wonder if it will go that far, but then I get a strong acidic attack!
A frown like when you ate an old pickled plum 😄.
After the kick, the sourness lingers in the back of your mouth.
Still, the sweetness and umami of the rice are there, so it's still delicious as a proper sake.
Perverse... definitely a unique sake, but very tasty and honestly I like it 😊.
By the way, I heard it can be heated up quite well too 🤤.
I got the sharpest sake I expected and with a big smile on my face I went on to the next one 😁.
Hi, Matsuchiyo 😃
Well, you made me grin 😁.
This is exactly the kind of sake that deserves to be in the "unique sake lovers group".
I think it's also great that it's not just an outing, but a delicious sake 😳.
It was the last drink of the day.
It has a very strong acidity and umami flavor.
It seems that they have several kinds of Mai-Bijin, and the person who was with us ordered a different kind as a "variant," so I guess it is relatively orthodox among this brand. I guess it is a relatively orthodox brand.
(Log)
Mai-Bijin MYVY
I'm drinking the same thing again this day.
MYVY has become my favorite "like honey" 🍯.
I had 2 glasses this day.
I just looked for a picture of it on my phone and I haven't seen it since that day. I wish I could drink it again.
The pioneer of the recently trendy sour type? s Mai Bijin. The acidity here is perverse.
It is a nigori (cloudy), fizzy and delicious sake.
I personally prefer the more settled acidity after a little while, rather than the freshly-opened acidity. Delicious.
The red wine was quite dry. It also has acidity, as if it is made from a traditional sake yeast yeast.
The yellow one is made from Yamahai and has a milder taste than the red one.
This sake also has a sour taste and a unique flavor, but it is a food sake type that is perfect for pairing with Japanese food.